This is a beautiful dish that really shows off the creamy, delicate flavour of sea bass.

I roasted beetroot in balsamic vinegar, and blended to make a puree.

I coated the sea bass fillets in a blend of cinnamon and cumin, before pan-frying to make the skins really crispy. I then topped julienned noodles with the sea bass, and a dressing made from lemon juice and tahini. Black garlic was the finishing garnish.